red beans and rice
- 2 tablespoons olive oil
- 1 large red onion, diced
- 2 large garlic cloves, minced
- 1 celery stalk, diced
- 1 green or red bell pepper, stem and seeds removed, diced
- 1 can red kidney beans
- 1 teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 tablespoon hot sauce
- 2½ cups chicken or vegetable stock
- 1 cup white rice
- 1 tablespoon butter
- 1 tablespoon coriander leaves, chopped
- 1 sliced green onion to garnish
Heat olive oil over medium-high heat in a large saucepan. Sauté garlic, onion, celery and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper and hot sauce.* Reduce heat to low and let mixture simmer slowly while you cook the rice.
Bring the chicken stock to boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 15 minutes, or until rice is tender. Remove from heat and let stand for 5 minutes.
Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro and green onion.
Serves 6 – 8
*At this point, I sometimes add about ¼ cup, crushed canned tomatoes.
Recipe from Robert Irvine at http://www.foodnetwork.com